Method of forming a frozen confection



Oct. 10, 1961 w. G. KOLANDER METHOD OF FORMING A FROZEN CONFECTION ori ii l mealm 22. 1957 A/mwme Mam/v lf azu/azz,

United States Patent 25 051 METHOD OF FORMING A FROZEN CONFECTIONWilliam G. Kolander, 354 E St., Chula Vista, Calif.

al No. 2,927,544, dated Mar. 8, 1960, Ser. No.

679,659, Aug. 22, 1957. Application of reissue Mar. 14, 1961, Ser. No.95,762

s Claims. '(Cl. 107-54) Matter enclosed in heavy brackets appears in theorigiml patent but forms no part of this reissue specification; matterprinted in italics indicates the additions made by reimue.

This invention relates to a method of forming a frozen confection, andmore particularly to an ice cream preparation which is placed eitherwithin a cone or on a stick and is served in this manner and eatendirectly from the cone or on the stick.

An object of my invention is to provide a novel method of forming afrozen confection in which the ice cream or iced preparation is placedin a [pastry bag] container and is extruded from the [bag] container byhand or by a machine onto and around a dispensing stick, or into a coneas might be desired.

Another object of the present invention is to provide a novel method offorming a frozen confection of the character stated, in which the icecream retains its flavor and texture more eflectively than if theconfection is left in a machine and continuously agitated by the machineand, further, that the confection can be dispensed more quickly, easilyand effectively than by methods heretofore in use, particularly by meansof a spoon or other dispenser.

Another object of the present invention is to provide a novel method offorming a frozen confection in which the confection is placed directlyonto a stick or other dispensing object, the confection being extrudedfrom a [flexible pastry bag] container, and the confection requires noadditional freezing or forming other than the form which is imparted toit by the extruding step from the [pastry bag] container.

Other objects, advantages and features of the invention may appear fromthe accompanying drawing, the subjoined detailed description and theappended claims.

In the drawing:

FIGURE 1 is a perspective view of a dispensing stick.

FIGURE 2 is a side elevation of a pastry'bag in the first position ofextruding a confection onto the stick.

FIGURE 2 is a fragmentary side elevation of a pastry bag and adispensing stick showing the second step of forming the frozenconfection.

FIGURE 4 is a view similar to FIGURE 3 and showing still another step inthe method of forming the frozen confection.

FIGURE 5 is a view similar to FIGS. 2, 3, and 4 and showing the finalstep in forming the frozen confection.

FIGURE 6 is a side elevation illustrating a slightly modified method offorming the frozen confection.

FIGURE 7 is a side elevation of the frozen confection in a cone.

Referring more particularly to the drawing, ice cream as it comes fromthe freezer is considered to be in a soft state, that is, it issemi-frozen [,1 [it] It is pliable and, therefore, extrudable from apastry bag, sack, or other container. The ice creamwas it comes from afreezer is at a temperature of about 25 F. When the temperature isreduced to about 15 F. the ice cream or confection will be hard.Therefore, the ice cream or confection as it comes from the freezer isusually placed in a pastry bag of a large commercial size and is kept ina refrigerator at a temperature of from 20 F. to 25 P. so that theconfection will be extrudable since "ice it is [semi-frozen] plasticallyfrozen rather than hard frozen at this temperature and also it]. Whenkept at this temperature, the confection will not spoil or melt but willretain its flavor and texture without the necessity of further agitationin a machine, which is the present practice where ice cream is stored atthese temperatures. If the temperature of the ice cream is lowered toabout 15 F. then it will be hard frozen and requires a spoon or otherdispenser in order to place portions of the ice cream in a cone or on astick.

[The ice cream, therefore,] In the illustrated embodiment, the ice creamis first placed in a pastry bag 1, and this bag is of the largecommercial type and is preferably formed of some flexible material, suchas canvas. A metal tip 2, is mounted at the lower open end of the bag 1,and this tip is formed with peripheral teeth 3 which produce smallfurrows or grooves in the outer surface of the ice cream and will give asurface pattern to the completed eatable confection, and will tend toprovide a more even conical contour to the confection. Although theillustrated embodiment utilizes a flexible conminer which is squeezed tocause extrusion of its contents, such a container is shown for ease andclarity of description only and it is readily apparent that other typesof container arrangements from which the contents can be extruded arealso suitable.

A stick 4, which may be either of wood, paper, plastic or the like, isprovided with a platform 5 thereon which receives and supports the icedor frozen confection as illustrated. Heretofore, it was alwaysnecessary, after placing the confection on the stick, to reduce thetemperature of the confection to a point where it became sufficientlysolid and this required a separate mold and also a separate freezingstep, all of which required time and additional equipment. In my methodthe ice cream, in a [semi-frozen] plastically frozen or pliablecondition, is placed in the extruding container or pastry bag 1. When acone or other confection is to be produced the stick 4 is inserted intothe bottom of the bag 1 through the tip 2, and with the tip eitherresting on or slightly spaced above the platform 5. Pressure is nowexerted on the bag 1 and the frozen confection is extruded from the tip2 and flows downwardly and outwardly on to the platform 5. The bag 1 isnow raised step by step, as shown in FIGS. 3, 4, and 5, and at each stepan additional height of the confection is added while the completed cone6 is formed. Since the ice cream flows out through the teeth 3 it willform vertical furrows or grooves in the outer surface of the confection6, which more efliectively forms that confection and also gives a moresatisfactory and pleasing appearance to the finished product. When theconfection 6 has been raised to the desired height, pressure on the bag1 is released and the completed confection is dispensed immediately tothe purchaser.

In FIG. 6 I have shown a modified method of forming a confection 0n theplatform 5, and in this method the tip 2 of the pastry bag 1 is placedon the outside of the stick 4, and when pressure is applied to the bagto extrude the ice cream the bag or the stick 4 will be revolved, thusbuilding up a spiral or circular stack or confection of ice cream on theplatform 5. The bag 1 is again moved upwardly relative to the platform 5to impart the required height to the completed confection 7 insubstantially the same manner as previously described.

In FIG. 7 an eatable confection cup 8 is shown and the completed frozenconfection 9 is extruded into the confection cup from the pastry bag 1,and again the relative movement between the bag and the confection cupsupporting the ice cream is provided so that a mound or cone of icecream is formed.

[Having described my invention, I claim:] Although the invention hasbeen described with a certain degree of particularity, it is understoodthat the present disclosure has been made only by way of example andthat numerous changes in the details of construction and the combinationand arrangement of parts may be resorted to without departing from thespirit and scope of the invention as hereinafter claimed.

What is claimed is:

1. The method of forming a frozen confection consisting of first placingfrozen ice cream in a flexible pastry bag having an outlet spout at thebottom end thereof, then placing the outlet spout above a platform toreceive the frozen confection, then exerting pressure on the pastry bagand the ice cream therein to extrude the ice cream onto the platform,then moving the pastry bag relative to the platform to create a mount ofice cream on said platform, said platform consisting of a disc, saiddisc being mounted on a stick, and the mount of ice cream resting onsaid platform and also surrounding the stick rising therefrom, saidstick being inserted into the outlet spout during extrusion of thefrozen confection from the spout, said mound of ice cream being formedwithout external support to the sides of the mound.

2. The method of forming a frozen confection consisting of first placingfrozen ice cream in a flexible pastry bag having an outlet spout at thebottom end thereof, then placing the outlet spout above a platform toreceive the frozen confection, then exerting pressure on the pastry bagand the ice cream therein to extrude the ice cream onto the platform,then moving the pastry bag relative to the platform to create a mound ofice cream on said platform, said platform consisting of a disc, saiddisc being mounted on a stick, said stick protruding into the outletspout in one position of the platform and the spout, said pastry bag andoutlet spout being moved longitudinally of the stick as the ice cream isextruded from the outlet spout, the mound of ice cream surrounding thestick and being supported on the platform, said .mound of ice creambeing formed without external support to the sides of said mound.

3. The method of forming a frozen confection consisting of first placingfrozen ice cream in a flexible pastry bag having an outlet spout at thebottom end thereof, said frozen ice cream being at a temperature of 20F. to 25 F., then placing the outlet spout above a platform to receivethe frozen confection, then exerting pressure on the pastry bag and theice cream therein to extrude the ice cream onto the platform, thenmoving the pastry bag relative to the plat-form to create a mound of icecream on said platform, said platform consisting of a disc, a stickextending through the disc, the mound of ice cream resting on the discand surrounding said stick, said stick being inserted into the outletspout during extrusion of the frozen confection from the spout, saidmound of ice cream being formed without external support to the sides ofthe mound.

4. The method of forming a frozen confection consisting of first placingfrozen ice cream in a flexible pastry bag having an outlet spout at thebottom end thereof, said frozen ice cream being at a temperature of 20F. to 25 F., then placing the outlet spout above a platform to receivethe frozen confection, then exerting pressure on the pastry bag and theice cream therein to extrude the ice cream onto the platform, thenmoving the pastry bag relative to the platform to create a mound of icecream on said platform, said platform consisting of a. disc, a stickextending through the disc, the mound of ice cream resting on the discand surrounding said stick, said stick extending into the outlet spoutin one position of the platform and spout, said stick being graduallywithdrawn from the outlet spout as the mound of ice cream is created,said mound of ice cream being formed without external support to thesides of said mound.

5. The method of forming a plastically frozen confection comprising thesteps of: placing a plastically frozen confection into a containerhaving an outlet spout at the bottom thereof; placing a confectioncarrier under the spout of said container, said confection carrierconsisting of a platform through which extends a stick, the confectioncarrier being so disposed relative to the spout that one end of saidstick extends into said spout; and applying pressure to the confectionwithin said container to extrude the confection from said spout ontosaid platform, said platform being moved relative to said spout duringextrusion of the confection to thereby form a mound of confection onsaid platform without external support to the sides of the mound.

6. The method of forming a plastically frozen confection comprising thesteps of: placing a plastically frozen confection into a containerhaving an outlet spout at the bottom thereof; placing a confectioncarrier under the spout of said container, said confection carrierconsisting of a platform through which extends a stick, the confectioncarrier being so disposed relative to the spout that one end of saidstick extends into said spout; and applying pressure to the confectionwithin said container to extrude the confection from said spout ontosaid platform, said platform being moved away from said spout duringextrusion of the confection to gradually withdraw said stick from saidspout while forming a mound of confection around said stick andsupported by saici platform without external support to the sides of themound.

7. The method of forming a frozen confection comprising the steps of:placing plastically frozen ice cream into a container having an outletspout at the bottom end thereof, said ice cream being at a temperatureof from 20" to 25 F.; placing a confection carrier under the spout ofsaid container, said confection carrier consisting of a platform throughwhich extends a stick, the confection carrier being so disposed relativeto the spout that one end of said stick extends into said spout; andapplying pressure to the ice cream within said container to extrude theice cream from said spout onto said platform, said platform being movedrelative to said spout ,during extrusion of the ice cream to therebyform a mound of ice cream on said platform without external support tothe sides of the mound.

8. The method of forming a plastically frozen confection comprising thesteps of: placing a plastically frozen confection into a flexiblecontainer having an outlet spout at the bottom end thereof; placing aconfection carrier under the spout of said container, said confectioncarrier consisting of a platform through which extends a stick, theconfection carrier being so disposed relative to the spout that one endof said stick extends into said spout; and applying inwardly directedpressure to the walls of said container and the confection therein toextrude the confection from said spout onto said platform', saidplatform being moved relative to said spout during extrusion of theconfection to thereby form a mound of confection on said platformwithout external support of the sides of the mound.

References Cited in the file of this patent or the original patentUNITED STATES PATENTS 2,629,346 Iohansen Feb. 24, 1953

